| Wild Mushroom Pate
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| Servings: 8 Category: Spread/Dip/Salsa |
(321 ratings) |
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Nutrition
Information:
Calories:
30
Protein:
1g
Carbs:
6 g
Fat:
0 g
Saturated Fat:
0 g
Sodium:
50 mg
Fiber:
1 g
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Ingredients - Cooking spray
- 12 oz shiitake, Portobello, or white mushrooms, coarsely chopped
- 1/2 cup onion, chopped
- 1/2 cup shallots, chopped
- 4 garlic cloves
- 1/4 cup vegetable stock
- 2 Tbsp fat free Parmesan cheese
- 2 tsp lemon juice
Instructions - Spray skillet with cooking spray; heat skillet over medium heat.
- Add mushrooms, onion, garlic, and vegetable stock; cook, covered over medium heat until mushrooms are wilted, about 5 minutes.
- Cook until all vegetables are very tender and all liquid absorbed 8-10 minutes. Cool.
- Process mushroom mixture and cheese in food processor until smooth.
- Add lemon juice. Refrigerate 2-3 hours. Spoon pate into crock and serve with toasted bread slices or crackers.
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